Chicken noodle stir-fry

Shopping list:

• 300 grams boneless chicken thighs
• 4 tablespoons hoisin sauce
• 1 tablespoon garlic and ginger paste
• 1 teaspoon chili paste
• ¼ cup toasted cashews
• 4 tablespoons dark mushroom soy sauce
• 1 carrot, finely sliced
• 1 Spanish onion, finely sliced
• 1 red capsicum, finely sliced
• 1 zucchini, finely sliced
• 1 bunch choi sum, cut into thirds
• ¼ bunch chopped coriander
• 1 packet hokkien noodles
• 2 lap chong, finely sliced

Method:

1. Marinate the chicken thighs together in a bowl with the hoisin sauce and half of the dark mushroom soy sauce and also 1 tablespoon of garlic and ginger paste, and chilli paste,
2. Roast in a preheated oven at 180C for approximately 12-15 minutes or until cooked through and caramelized. Remove and let cool. Slice finely.
3. Soak the hokkien noodles in a bowl of hot water to separate them. Drain and sit on the side.
4. In a wok on very high heat, saute all the vegetables except the choi sum with a little vegetable oil for two minutes. Then add the sliced chicken, lap chong and toasted cashews, toss for a further 2 minutes.
5. Finally, add the hokkien noodles to the chicken stir fry and toss for 2 minutes. Add the remaining dark mushroom soy sauce and the choi sum, toss and serve immediately.

• chicken
• dinner
• stir fry